Out of 1 Dough Make 4 Next Level Pizzas

[@Chefpapadom]

Been following you for four years brother. You inspired me to travel to Italy! You have been a huge part in my pizza making next year I will have my own pop up pizza and I never would’ve improved so quickly had you not shared your knowledge with me and the world of aspiring pizza makers. Thanks again brother

[@tom86c]

5th use. focaccia. Thanks Vito! I use your dough recipe for a mean focaccia. Follow steps for Detroit style but cover with garlic and lots of oil. Yum

[@danielclements2754]

Winter is here , time to max out my home oven and start making pizza. vito has elevated my pizza game, my family loves it.

[@JoeyDoesTech]

Watching your videos for a while now Vito and absolutely love the authenticity. My household is Pizza mad at the moment and I love every second of it! Thanks for the great content, you and your team are awesome.

[@vitoiacopelli]

That is awesome!

[@OszvaldJuhasz]

Thanks, Maestro!

[@johnduncan5117]

Detroit style is what I always make at home, it's much more suitable for a home oven. Plus the kids adore it. The key is as you point out those lovely crisp edges with the cheese. Miam !

[@theblackhand6485]

Back in the day on school we made a pan pizza. It contained all kind of veggies. Back then I thought ‘That’s no pizza’. But it was. It was just a different style. When working a an Italian pizza delivery we made Spagetti pizza. Which is made in a pan too and on top/inside comes spaghetti with cheese, cream and veggies. We brought it to a day at the beach and after eating we were full for the rest of the day.

[@mcculleys3780]

This is glorious! Thank you Maestro!

[@Joe-kt8nt]

Great job vito

[@jamesmayer2520]

Please clarify the water and flour weights in the poolish

[@kamilfrancoolczak]

By eye

[@FlyingSnoopy]

Vito it’s hard to choose because it all looks great!😋

[@ronmsharonm2708]

Awesome Vito!

[@WilXuH]

Nice video thx vito

[@mikedomfer]

Ciao maestro, could you recommend us some proofing boxes?

[@FAVLAMANG]

time laps videos are fantastic. and i love PIZZA thanks Vito!

[@EMIL-IVANOV]

Great compare , to the most popular styles of pizza ! As always , great video Vito !!!

[@mirto5663]

What flour did you use for the "Strong Poolish"? Will this recipe work for a wood-fired oven?

[@BernieYohan]

Thank you.

[@bartoszrupa8544]

Best pizza maker

[@laz36]

Vito I have a question. I saw a previous video of yours (old one)regarding the double fermentation for the pizza dough. (How to make next level pizza with double fermentation) After the dough is ready, you put it face down. In this video Now you put it face up! Why?

[@gewooneerlijk]

Franco Pepe is The Best Pizza Chef in the world in 2021, 2022, and 2023, is a master pizzaiolo known for revolutionizing the art of pizza making.😊

[@Studiovette]

I remember the original video you made like this back in Chicago. I still watch that one. It's one of the best videos you made! 🍕 🍻

[@nebulabloomstar235]

May i know the oven temperature and timing please? Thank you ❤

[@solangesuazo4207]

I love everything

[@dianelaes3538]

Mouthwatering is 💯correct!! Very lovely pies!!! 😋

[@xtremeice2005]

Maestro, can the dough be made with a regular planetary mixer/regular kitchen mixer?

[@catpyjamas]

Pizza master, family man, many salutations!

[@off-piste9520]

What kind of flour did you use? And was is 300g water/flour or 500g?

[@tukangcilik8049]

500 g, wrong teks

[@RandomDIY4u]

Vito, small mistake you said the poolish reciepe is 500grams but the ingredient list on the list said 300g.

[@kenomenal1449]

Need the answer vito please

[@cosmicsteve5801]

He said 500 each water and flour. You can use 300 each too. You just need them to match for 100% hydration dough. Only difference is how much dough you want.

[@peterhast]

Love it, thanks!

[@vitoiacopelli]

Thank you too!

[@jimbop4499]

This man is a magician with a ball of dough.

[@xdnvrmx]

I always come to Vito channel when I forget how to make pizza dough because it's simply the best! 😋

[@jeffbiesold4388]

Is there a discount code to purchase the Mixer?

[@EMKING-po1ne]

Nice video! 🇮🇹👊👍🏻

[@acct_deleted]

Hey Vito, where in Los Angeles can I get a focaccia barese sandwich like you made Neen Williams? That looked amazing, and I have to try it.

[@trippinwithbryan]

My favorite Pizza Guru!

[@prakashsuddul6387]

Best of all the best

[@chadbouterse8617]

I love your videos!!!!

[@ThomasRychlik]

Nice video!

[@imfervex886]

What is the flour W rating ?

[@VREETFAM]

Just started to do some pizzas at home thanks to you Vito

[@mattvangastel8615]

At what temp to cook the bread?

[@natersalad889]

You said 500 g of water and flour in the video but the recipe you showed at the same time says 300g of each, which one is it?

[@geraldsahd3413]

What is your oven temperature?

[@patriciahannifan3381]

Vito, is this recipe 500grms of flour or 300? Also, what type flour ?00 or Manitoba or what?

[@ek8137]

I know sometimes his Poolish blend is confusing. I think it should be 500g of each flour and water and 5g each yeast and honey. See this video where he does Poolish with 300 flour and water and 3g each yeast and honey kzbin.info/www/bejne/onKpfISliLKVrqs Not the expert but I believe he is using bread flour (more protein than 00 and all purpose)

[@mustirinmuhammad5997]

Mantaaaap mas Vito ...👍👍👍👍👍👍👍👍

[@preyas4905]

Heyy Vito! can i make such pizzas in a microwave oven?

[@matiasg97]

Can you please put the steps / ingredients on making the pizzas in the description so that we could print them out.

[@shehaniperera259]

Hi chef am from Sri Lanka 🇱🇰 am really..😌really..😌 😍 like you Your videos chef 🧑‍🍳 🍕

[@bradleymonroe6443]

The New York style and Neapolitan style pizzas are my favorites. The 5th should be the Foccacia and the 6th to be Pizza al Taglio and Sicillian pizza being the 7th.

[@Kruvkas]

vito, where can i find these boxes that you use to store the dough? how is it called?

[@RespectNature101]

The link is in his description box

[@ronmsharonm2708]

Anybody hear what type flour and also oven temperature for bread and prebake??

[@minnedanhieux883]

Maestro! 🤤

[@Camerounisme]

3 Time Maestro of pizza dough, for all style, U'r the One S&C in the same Time 😋😋😋

[@mx-pyro]

@1:22 you say 500g flour, 500g water.. But the onscreen shows 300g. From a recipe I've been using for a long time from you, it's 100g flour, 100g water, 1g of yeast, 1g of honey and it scales from there. It's just the vid graphics that need to be fixed for the Polish in this video

[@enzosplatedeli]

Confusing

[@CenturyBlade]

It's not Polish, it's Italian! Jokes aside though yes I did notice that, thank you for the clarification!

[@enzosplatedeli]

Where is the clarification?

[@ManiC-p7z]

very graceful 😋😋😋🍕🍕🍻🍻🍹

[@brianstrawder2417]

What about calzones, stromboli?

[@Cholo317]

Damn living legend

[@erokbrewmeister9231]

What brand of oil can is that ?

[@RespectNature101]

The link is in his description box

[@Mark_Nadams]

Your Detroit style is very much like a good focaccia but lower hydration. When I watch a Vito video it must be time to make a pizza.

[@mathijswy]

So this home oven did not use any pizza stone for these pizzas? They turned out great.

[@tom86c]

i think he has a steel on the upper rack. What temp was the bread baked?

[@tonydeltablues]

Vito! Ciao! x

[@clebertonus]

😍Top

[@dianelaes3538]

Garlic butter and melted mozzarella on top of that bread!!

[@stevedando7226]

Sell me 3 proofing trays with your logo on them.I need 4 more to give to my friends ❤❤

[@bluecaribbeanstore]

❤AWESOMENESS VITO🔥🤩🎈😋😎

[@aland2253]

VITO!!!

[@gewooneerlijk]

Mozzarellaaaaaa

[@ciaobela8]

Hope you will seel Both Strong and 00 Flour

[@juanram7832]

Wooowww

[@yasarcelep8822]

first comment! we're wating for turkish pizza aka lahmacun!

[@SwissMarksman]

Lahmacun is not even close to a Pizza. Common man .. (I am half Turkish myself)

[@yasarcelep8822]

​@@SwissMarksman Sssh! Keep this between us. I'd like to see Vito's lahmacun.

[@catnapgee5357]

Finally you moved to a pizza steel

[@patriciahannifan3381]

You said you used strong flour…… what flour did you use?

[@jasonmorin8242]

Manitoba flour. Or bread flour in North America.

[@Areyan-w5x]

Hello 👋 guys iam also pizza 🍕 chef 😋😄

[@DimasFajar-ns4vb]

plumber pizza

[@willertex68]

Where is Bari style?

[@darrenwelsh2455]

Video says 500g flour and water but on screen says 300g each which one is the correct amounts. Please help with amounts anybody know????????!!!!!!!

[@darrenwelsh2455]

The poolish recipe says that on screen help

[@georgejones3526]

One of my sons is named Walter. Walter the IV.

[@Roma13]

Привіт Віто я бробував робити по тмому рецепті в пічці на дровах все прекрасно але тісто було липке я додав більше муки і все ок . Вітаю з України , хотів з тобою порозмовляти.

[@BernieYohan]

Dont forget New Haven.

[@thehandsomesniper7242]

what would the doigh recipe be if you use a poolish recipe of 400 grams flour 400 grams water 4 grams yeast 4 grams honey

[@FahrulFuad-pc7bd]

why no content in youtube

[@ramin8564]

My poor hands😢

[@brianbouchard1899]

I made this recipe to exact spoken recipe and it turned into a gloppy unusable mess. I officially give up on pizza dough.

[@413TomaccoRoad]

Sorry, but true Detroit pizza is made in a carbon steel pan.

[@Marbforest]

Bro you made the dough mashine more expensive then before 😑 And why US or Canada only 😑 I do not want to pay 300 dollars more to ship it to Europe and pay 300 dollar again for import Tax 😑

[@ekcs3941]

There are European companies that sell these kind of mixers, in the UK you can get form bakery bits but those imported from Italy you must be able to find them

[@TheRealFeechLaManna]

No thanks, this is not for me. If I can't make it with my hands, I'm not making it at all.

[@pietroaugustinas1654]

You can make it with your hands, put some elbow grease into it son

[@vitoiacopelli]

Funny

[@gonzaler99]

Hahahaha.. such a stoopid comment

[@bliblabl8149]

6th use: Langos ❤️